Raw Food Magazine

Pink Oyster Mushroom Rolls

Prep

5min

Total

20min

Servings

Ingredients

Level

Easy

Prep

5min

Total

20min

Servings

Ingredients

Level

Easy

Recipe by:JarOhoney

Pink Oyster Mushroom Rolls

Prep:5minTotal:20minServes:6

Ingredients

1Tbspginger root(fine, minced, organic)
1/2tspjalapeno(fine minced, organic, fresh)
1lemon(medium, ripe, organic, zest and juice)
1green onion(large, fresh, organic, remove the roots and strip lengthwise into small thin strips then cut in half lengthwise)
1/2cupparslane leaves(fresh, organic, wash and spin dry)
1cuppink oyster mushrooms(small, organic, cut in half lengthwise)
1red bell pepper(medium, organic, de-seed and cut into fine strips lengthwise)
1cucumber(small, organic, do not peel, cut into matchsticks)
4nori sheets(unseasoned, raw, organic)
sushi rolling mat

Directions

Cut your avocado in half and pit and scoop out the meat in a small mixing bowl.
Add the minced ginger, jalapeño, lemon juice and lemon zest.
Mash this well until smooth with a fork, reserve, this is your avocado mix.
Lay 1 nori sheet on your sushi rolling mat shiny side down and the stripes going vertical on both the nori and the mat.
Evenly spread 1/4 of the avocado mix on the lower 2/3 of the nori sheet end to end.
Now lay a single high but 2 across row of 1/4 of the green onion strips in the middle of the avocado layer.
Below that add a single layer of 1/4 of the parslane leaves.
Above the onion layer, add a single layer of 1/4 of the mushroom pieces.
Add a single high but 3 across layer of 1/4 of the pepper strips below the parslane layer.
Now add a single high but 2 across layer of 1/4 of the cucumber matchsticks below that.
Starting from the bottom, slowly start rolling the nori over the filling. Slowly and gently for the roll evenly side to side to make a tube, these will be thin rolls.
Wet the seam with clean water on your finger and seal then place onto a dry clean flat surface with the seam down.
Repeat with the remaining ingredients. While using a clean and very sharp knife, trim the ends of the roll (yes as the chef you get to eat this part).
Now cut the roll into 6 even pieces, wipe your knife with a damp clean paper towel in between each cut for best results. Arrange on your serving plate and enjoy! P.S. – no dipping sauce needed.

Ingredients

1Tbspginger root(fine, minced, organic)
1/2tspjalapeno(fine minced, organic, fresh)
1lemon(medium, ripe, organic, zest and juice)
1green onion(large, fresh, organic, remove the roots and strip lengthwise into small thin strips then cut in half lengthwise)
1/2cupparslane leaves(fresh, organic, wash and spin dry)
1cuppink oyster mushrooms(small, organic, cut in half lengthwise)
1red bell pepper(medium, organic, de-seed and cut into fine strips lengthwise)
1cucumber(small, organic, do not peel, cut into matchsticks)
4nori sheets(unseasoned, raw, organic)
sushi rolling mat

Directions

Cut your avocado in half and pit and scoop out the meat in a small mixing bowl.
Add the minced ginger, jalapeño, lemon juice and lemon zest.
Mash this well until smooth with a fork, reserve, this is your avocado mix.
Lay 1 nori sheet on your sushi rolling mat shiny side down and the stripes going vertical on both the nori and the mat.
Evenly spread 1/4 of the avocado mix on the lower 2/3 of the nori sheet end to end.
Now lay a single high but 2 across row of 1/4 of the green onion strips in the middle of the avocado layer.
Below that add a single layer of 1/4 of the parslane leaves.
Above the onion layer, add a single layer of 1/4 of the mushroom pieces.
Add a single high but 3 across layer of 1/4 of the pepper strips below the parslane layer.
Now add a single high but 2 across layer of 1/4 of the cucumber matchsticks below that.
Starting from the bottom, slowly start rolling the nori over the filling. Slowly and gently for the roll evenly side to side to make a tube, these will be thin rolls.
Wet the seam with clean water on your finger and seal then place onto a dry clean flat surface with the seam down.
Repeat with the remaining ingredients. While using a clean and very sharp knife, trim the ends of the roll (yes as the chef you get to eat this part).
Now cut the roll into 6 even pieces, wipe your knife with a damp clean paper towel in between each cut for best results. Arrange on your serving plate and enjoy! P.S. – no dipping sauce needed.

Directions

Cut your avocado in half and pit and scoop out the meat in a small mixing bowl.
Add the minced ginger, jalapeño, lemon juice and lemon zest.
Mash this well until smooth with a fork, reserve, this is your avocado mix.
Lay 1 nori sheet on your sushi rolling mat shiny side down and the stripes going vertical on both the nori and the mat.
Evenly spread 1/4 of the avocado mix on the lower 2/3 of the nori sheet end to end.
Now lay a single high but 2 across row of 1/4 of the green onion strips in the middle of the avocado layer.
Below that add a single layer of 1/4 of the parslane leaves.
Above the onion layer, add a single layer of 1/4 of the mushroom pieces.
Add a single high but 3 across layer of 1/4 of the pepper strips below the parslane layer.
Now add a single high but 2 across layer of 1/4 of the cucumber matchsticks below that.
Starting from the bottom, slowly start rolling the nori over the filling. Slowly and gently for the roll evenly side to side to make a tube, these will be thin rolls.
Wet the seam with clean water on your finger and seal then place onto a dry clean flat surface with the seam down.
Repeat with the remaining ingredients. While using a clean and very sharp knife, trim the ends of the roll (yes as the chef you get to eat this part).
Now cut the roll into 6 even pieces, wipe your knife with a damp clean paper towel in between each cut for best results. Arrange on your serving plate and enjoy! P.S. – no dipping sauce needed.

Notes

Note: A CHEF’S TIP: only buy your mushrooms from an organic and reputable source, like at a farmers market.